Sri Lankan Wattakka Curry (Pumpkin Curry with Coconut Milk)

About This Recipe

Sri Lankan Wattakka Curry is a real, traditional Sri Lankan dish, known as Pumpkin Curry with Coconut Milk. Chunks of pumpkin simmered gently in a mild, sweet coconut milk curry with turmeric and curry leaves, a comforting vegetable side.\n\nWattakka curry showcases Sri Lanka's use of pumpkin as a widely available, affordable vegetable, cooked in the classic mild coconut milk curry style used across the country for a range of vegetables.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 1 kgpumpkin(peeled and cut into chunks)
• 300 mlcoconut milk
• 150 mlwater
• 1yellow onion(sliced)
• 1 tspturmeric
• 1green chili(slit lengthwise)
• 10curry leaves
• 1 piecefresh ginger(sliced)
• 1 tspfine sea salt(to taste)
• 1 tspmustard seeds
• 2 tbspneutral oil, for tempering

Instructions

1. 1

   Simmer the pumpkin

   Combine pumpkin chunks, water, onion, turmeric, green chili, curry leaves and ginger in a pot. Bring to a simmer and cook for 15 minutes until the pumpkin is nearly tender.

2. 2

   Add coconut milk

   Stir in coconut milk and continue simmering gently for another 10 minutes, until the pumpkin is fully tender and the sauce has thickened slightly.

3. 3

   Mash lightly

   Mash a few pumpkin pieces against the side of the pot to help naturally thicken the curry.

4. 4

   Season

   Season with salt to taste.

5. 5

   Make the tempering

   Heat oil in a small pan, add mustard seeds, and let them pop, then pour the hot tempering over the finished curry.

6. 6

   Serve

   Serve hot alongside rice and other curries.

Variations

• •

  Add a few dried chilies to the tempering for extra heat.

• •

  Some households add a splash of tamarind for a subtle tang.

• •

  Use butternut squash instead of pumpkin if pumpkin isn't available.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions